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–+ servings

Mini Zucchini Muffins | Fluffy, sweet and extra moist

My biggest flex with these is that they are so moist. Like so so moist. And sweet, and soft, and fluffy. Truly just the best zucchini muffin recipe out there!
Print Recipe
Prep Time:10 minutes
Cook Time:15 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: baking, muffins, vegan, zucchini
Servings: 24 mini muffins

Ingredients

  • 140 grams all-purpose flour about 1 cup
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 pinch of salt
  • 2/3 cup maple syrup
  • 1/2 cup almond butter
  • 1 cup shredded zucchini 120 grams (before squeezing out the water)
  • 3 tbsp Just Egg (vegan egg) or 1 egg
  • 1/3 cup neutral oil
  • 1 tsp vanilla extract optional

Instructions

  • Preheat the oven to 350F.
  • In a large bowl, whisk together the flour, baking powder, cinnamon, salt.
  • Grate the zucchini very finely, and use a paper towel to squeeze out any excess moisture.
  • In a separate bowl, whisk together the maple syrup, almond butter, Just Egg, oil and vanilla. Add in the zucchini and whisk again.
  • In two to three batches, gradually add the dry ingredients into the wet. Whisk until a batter forms.
  • Lightly grease a mini muffin tin (or regular muffin tin) and pour the batter three quarters of the way up each tin.
  • Bake at 350F for 15-17 minutes or until you can pierce them with a toothpick and it comes out clean.
  • Serve whenever!